3 gazpacho recipes to beat the end-of-summer blues
To keep that summer feeling with us during this hectic back-to-school time of the year, may I suggest you try these 3 super easy gazpacho recipes? Plus, they are packed with fresh vegetables and high in proteins.
Creamy cold soup with Peas, cucumber & goat cheese
A recipe to twist the usual pea & mint soup
For 4 people:
500g frozen small green peas
1 cucumber
150g goat cream cheese like Chavroux or Petit Billy
Olive oil, salt, pepper,
1 teaspoon miso paste (optional)
Fresh herbs of your choice: coriander, mint, chives
Bring a pot of water to a boil. Put the frozen peas in boiling water and let cook 10 minutes. Drain and rince with cold water to cool down the peas.
Peel the cucumber and cut into squares.
Put the cooled peas, cucumber, goat cheese, miso, salt, pepper and a dash of olive oil in a blender. Cover with cold water and mix thoroughly. Adjust water level to obtain a smooth creamy soup.
Let the soup cool down in the fridge one hour before serving.
Spread fresh herbs on top to serve
2. Corn & yellow tomatoes soup
You need a very good blender to mix the corn in this recipe.
Corn soup in not a popular dish in France, we mostly use corn in "Nicoise" salad or with runner beans and cream. I personally love this new way of using corn.
For 4 people:
400g yellow tomatoes
1 small can of corn (approx 150g)
1 garlic clove
1 onion
1 tablespoon apple cider vinegar
Olive oil, salt, pepper
optional: seeds & nuts of choice as topping
Wash and cut the tomatoes in small cubes. Put them in a big bowl, add in the sliced garlic and onion. Rince and drain the corn, place in the bowl with the other ingredients. Add olive oil, salt, pepper, and a tbsp of water. Mix well and let sit 1hr in the fridge. This step is very important so that flavors can combine well together.
Pour the bowl in your blender with the apple cider vinegar and mix well to get a creamy, velvety soup. Adjust water level as needed.
Top up with nuts and seeds of choice to serve.
(Inspired by this recipe 750g)
3. Carrots, tomatoes & cucumber gazpacho
Pour 4 personnes:
4 carrots
4 big round red tomatoes
1 cucumber
1 onion
1 garlic clove
1 tablespoon apple cider vinegar
Olive oil, salt, pepper
Optional: fêta cheese, parsley, nuts of choice
Mince garlic and onions, peel and cut the carrots into squares. Cook the carrots with minced garlic and onion in a warm pan until carrots are soft and tender. Once cooked, remove from the heat and let it cook.
Peel and cut the cucumber into squares. Slice the tomatoes.
In your blender, put the cooled carrots, garlic, onion, cucumber and tomatoes, a little bit of olive oil, salt, pepper, apple cider vinegar and water. Mix well to get a creamy gazpacho. Adjust water level as needed.
I suggest starting mixing with a little bit of water and adjust afterwards, as tomatoes will add a lot water when mixed.
Let the soup cool down in the fridge before serving.
Serve with parsley, nuts, seeds, and crumbled feta cheese.
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